Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
1 tablespoon butter
1 tablespoon oil
2 garlic clove -- mashed
4 chicken breast halves
1 cup chicken broth
4 ounces green chiles -- canned, chopped
2 teaspoons prepared mustard
1 cup heavy cream
4 ounces Monterey jack cheese -- shredded
How To Prepare:
Preheat broiler. In an ovenproof skillet, melt butter with oil. Add garlic and chicken and saut 10 minutes over low heat, turning once. Remove chicken. Pour off fat.
Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chilies and mustard. Simmer, uncovered, until chicken is done, about 10 minutes.Liquid should cook down and be syrupy.
Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot broiler until cheese melts, about 30 seconds.
Number of Servings:
Carbs per serving - include all nutritional information if known: